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Title page

* vs.
PURDUE UNIVERSITY
Department of Agricultural Extensidty \
G. I. CHRISTIE, Superintendent ^ **
%
Extension Bulletin No. 17 T^
LaFayette, Indiana, January, 1913
SOME POINTS IN BREAD MAKING
By Mary L. Matthews
Department of Home Economics, Purdue University
The essential points to be observed in good bread-making are:
Good ingredients.
Proper utensils.
Well mixed and kneaded dough.
Correct temperature for rising.
Thorough baking.
Proper keeping.
Ingredients
The ingredients necessary for bread making are flour, yeast
and liquid as the more important, with salt, sugar, fat and possibly
potatoes as the less important.
A good flour is creamy in color, should not be too full of moisture and should be kept in such a way that there is no chance for
the growth of molds. Moldy flour imparts a bad flavor to the bread.
Flours are made both from hard and from soft wheats and
many brands of flour are made from blends of the two kinds. The
difference between hard and soft wheat flour is in the amount of
gluten present. Gluten is the protein found in wheat. It is the
substance which gives the stretching power to the dough. In hard
wheat flour there is a larger per cent of this gluten than in the soft
wheat flour.
When bread is made from hard wheat flour it can be made with
a softer dough, but the fermentation or rising must be continued
for a longer period than in dough made from soft wheat flour,
which must be stiffer and allowed to rise for a shorter period. For
this reason the breadmaker should know what kind of flour is be-
\

* vs.
PURDUE UNIVERSITY
Department of Agricultural Extensidty \
G. I. CHRISTIE, Superintendent ^ **
%
Extension Bulletin No. 17 T^
LaFayette, Indiana, January, 1913
SOME POINTS IN BREAD MAKING
By Mary L. Matthews
Department of Home Economics, Purdue University
The essential points to be observed in good bread-making are:
Good ingredients.
Proper utensils.
Well mixed and kneaded dough.
Correct temperature for rising.
Thorough baking.
Proper keeping.
Ingredients
The ingredients necessary for bread making are flour, yeast
and liquid as the more important, with salt, sugar, fat and possibly
potatoes as the less important.
A good flour is creamy in color, should not be too full of moisture and should be kept in such a way that there is no chance for
the growth of molds. Moldy flour imparts a bad flavor to the bread.
Flours are made both from hard and from soft wheats and
many brands of flour are made from blends of the two kinds. The
difference between hard and soft wheat flour is in the amount of
gluten present. Gluten is the protein found in wheat. It is the
substance which gives the stretching power to the dough. In hard
wheat flour there is a larger per cent of this gluten than in the soft
wheat flour.
When bread is made from hard wheat flour it can be made with
a softer dough, but the fermentation or rising must be continued
for a longer period than in dough made from soft wheat flour,
which must be stiffer and allowed to rise for a shorter period. For
this reason the breadmaker should know what kind of flour is be-
\